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47 




Th^ Art 

— OF — 

TESTING AND DISTINGUISHING 

BETWEEN 

SeBui^e and Bsgys 



^^;^-e/t/^>uc^^«- 



SF 267 
.F15 
Copy 1 



OF 

TESTING MD DISTINGUISHING 



BETWEEN 



GENUINEi BOGUS BDTTER 



COHCISE AHD SIMPLE RULES, 

Usecil in the Process and with the Apparatus 
of the Inventor and Author, 

LORENZO FAGERSTEISP. ; ^ j* • IRQ?' 

. ,." ^'^ 



S F^'2 



COPTKIGHT 1885, BY LOEENZO FAGEKSTEN. 



WHAT IS BOGUS BUTTER? 

§ I. Bogus butter is rino lard or rcnv tallow deprived of its 
offensive smell by means of acids or alkalies, and generally churned 
with milk in order to acquire, by chemical decomposition, a bogus 
butter-flavor. 

§ 2. Explanation of the process : 

"The sugar of milk is split up into lactic acid, and part of the 
lactic acid is converted into butyric acid (bogus-flavor). The process 
being accompanied by putrid fermentation^ and the development of 
myriads of microscopic infusoria or organisms of vegetable and ani- 
mal origin," closely allied to the germs supposed to be the cause of 
infectious diseases. 

Authorities : M. Pasteur, Fremy, Boutron, Pelouze, Gelis and 
Schlitzenberger. 

§ 3. Living organisms. 

I. Sour fermentation. 



^^^^%^o^ 



)*3 

FERMENTUM LACTICUM. 

Rancid fermentation. 




BACILLUS BUTYLICUS. 



3- Putrid fermentation. After H. C. Bastian. 




PHASES IN THE LIFE-HISTORY OF MONADS AND AMCEB/E. 

a, a. Monads in different stages of growth. 

^, b. Similar Monads which have lost or retracted their flagella. 

f, c. Monads about to be transformed into Amoebae. 

d, d. Resulting Amoebae in active and motionless stages. 
e, f, g, h. Stages by which motionless Amoebae become encysted. 
i, k, I, m. Stages by which other Amoebae become resolved into 
Bacteria. 



5-- 



^y^ 




BACTERIA GROWING INTO VIBRIONES, LEPTOTHRIX, AND SPIRILLUM. 

a, a. Different kinds of Bacteria and Vibriones. 
b, b, and c. Different kinds of Leptothrix filaments. 

d, d. Rudimentary Spirilla, some of which were ultimately 

seen to give rise to Fungus-mycelia. 

e, e. Torula-\\V^ Bacteria developing into Fungus-mycelia. 



— 6 



Result of a Microscopical Examination of Bogus Butter. 

Illustrated in The Western Bural. 




" These organisms move forward by sliding. Their body remains 
rigid or undulates slightly; they balance themselves on end, and agi- 
tate their extremities; they are often bent." 

"These singular organisms are reproduced by fission." 

Authority : M. Pasteur. 



§ 4- When deodorization is accomplished by alkalies, the lye 
used gelatinizes the animal membranes and skins surrounding the 
lard or tallow into a glue. Soap is formed. White specks of alkali 
and protein-compounds adhere to the sides, and a coarse alkaline 
powder sinks to the bottom of the tube. 

When the object of the bogus-butter mixer has been obtained, the 
corruption of the originally transparent lard or tallow is manifested 
optically by the ropy and turbid opaqueness of the product. 

§ 5. When raiv lard or raxo tallow is deodorized by mineral 
acids, oxidation takes place. 

Generally, part of the hydrogen of the fat is displaced by nitrogen, 
chlorine or sulphur of the acids, and, under favorable conditions, the 
fat is. deprived of part of its carbon, which unites with oxygen into 
oxalic acid. 

Authority : Dr. F. Beilstein, St. Petersburg. 

The optical effect is, in the main, the same as mentioned in § 4, 
but the melted fat now assumes a reddish tint; skins and membranes 
adhere to the sides of the tube as greyish mucilage, or sink to the 
bottom like lumps of jelly. Water deposit ahvays strongly acid. 

. § 6. Razv lard or raw tallozu cannot be churned or mixed with 
genuine butter without the changes taking place mentioned in § 2, 
as a temperature from 80 ° to 100 ° would have to be maintained for 
a sufficient time to animate the mixture. 



§ 7- Bogus butter when made has reached the limit of its acidity; 
any further change in its composition is to putrefaction. 

§ 8. Genuine butter is a mixture of neutral fats — glycerides — 
which may be divided into two sub-classes : 

Sub-Class i. 

High in carbon, melts at a high temperature, and non-volatile. 
Fat becomes transparent at 150° or over. (Fall butter.) 

Sub-Class 2. 

Low in carbon, melts at a low temperature, volatile and fragrant. 
Fat becomes transparent between 95 ° to 105 °. (Grass butter. ) No 
free fatty acids being present. 

Grass butter is rich in fats of sub-class 2, and will not keep so 
well as fall butter, which consists, mainly, of fats of sub-class i. 

§ 9. Bogus butter is a corruption of j'azu lard or raw tallozo in 
the form of chlorine, sulpho or nitro-derivatives, mixed with free 
organic and mineral acids, animal skins — sometimes gelatinized into 
glue — and undergoing the process of lactic, butyric and putrid fer- 
nietitation. 

Opaque at any temperature below 212°: 

Is Bogus Butter 'Wholesome? 

§ 10. '■'■Lactic acid causes irritation of the bowels, and is pro- 
ductive of rheumatic pains." 



Oxalic acid. " The certainty and rapidity of its action has caused 
it to be largely used for suicidal purposes." 

Authority : The Dispensatory of U. S. of A. 1884, 
The effects of ferments, bacteria and infusoria in general is too 
well known to require any repetition, and the possibility of the pres- 
ence of trichincB and tape-worm eggs is equally M^ell established. 




TAILED BLADDER-WORM, OR THE LARVAL FORM OF A TAPE-WORM. 

The larval form of the tape-tuorm infesting man, occurs among hogs. 



10 




OVARY OF A TAPE-WORM, MAGNIFIED IOC TIMES. 

Mhieral acids, alkalies, glue, stearic acid, soap and skins cannot 
properly be classed among condiments. 

§ II. Any chemical analysis of fats is incomplete unless qualified 
by optics and microscopy. 



To Distinguish Genuine Butter from Bogus Compounds. 

Fill the tin vessel with water, insert the glass tube, and put on the 
cover. Place the apparatus on a stove or upon the wire screen on the 
top of a lamp chimney. When the water is luke warm (not above 
95 °) fill the tube with sample to be tested, so as to reach the lo c. c. 
mark when melted. Gradually heat the water until a curd appears. 



— 11 — 

then remove the apparatus from the source of heat, and let stand for 
ten minutes. After ten minutes examine the tube, when the con- 
tents will correspond to one of the following four classes. 

Avoid heating ihe water to a higher temperature than directed. 

Class i. Genuine Butter. 

77^^'__Transparent— The degrees on the tube plainly visible through 

the liquid fat. 
Cheese — 3 c. c. or over^ white flakes. 
Water — None in well-made butter — to ^1^ c. c. 

Note. — The curding point for grass butter is from 95 ° to 105 °. 
For fall butter, about 150 ° or over. 

Class 2. Bogus Butter. 

Fat — Opaque, turbid, ropy. 

Cheese — None to I c. c. ; seldom more. 

6^/z^^— (Gelatinized skins) Sticking to the sides of the tube, and swim- 
ming in the water like lumps of jelly. If gray, acids have 
been used. If white, alkalies. 

Water — Always present; contains lactic and generally, mineral acids. 

Soap^{^&^ supplementary tests.) 



— 12 — 

Class 3. Repacked Butter. 

Old, washed, worked over, re-salted, and re-colored. 

Fat — Translucent, cloudy. • 

Cheese — From 3 c. c. and over ; sometinaes 5 c. c. Lumpy appear- 
ance. The increase in bulk is caused by absorption of 
water on being washed. 
Water — Generally present. Contains lactic acid. 

Class 4. Cheese-Butter, 

Or curded caseine and fat. 

Made from churning sour milk with cream or a melted fat at a 
temperature of from 80° to 95 °, or from churning sweet milk with 
a " rennet solution" or a mineral acid, either with or without fat. 

Fat — Sometimes transparent, generally translucent or opaque. De- 
pends on the kind of fat added to the milk. 

Cheese — No curd can form, as the curd was already formed in the 
process of churning, which is manifested at the melting 
point of the mixture. When the fat melts, the contents 
of the tube appear honeycombed from top to bottom, and 
when the fat is completely melted, the honeycombed 
structure of cheese collapses and sinks to the bottom. 



15 



VARIATIONS IN CLASS 1. 



SIGNS. 

Fat — Transparent. 1 

Cheese — Settling below 3 c. c. be- \ 

fore ten minutes. 1 

Fat — Slightly cloudy. 
Cheese — Lumpy appearance. 
Gluthious specks adhering to the 

sides of the tube. 
Fat — Extremely brilliant. 
Cheese — Irregularly distributed all 

through the tube. 
Milky spots adhering to the sides. 

Fat — Transparent. 
Cheese — 4 to 5 c. c. appearing as J- 
soon as the butter melts. I 



DEDUCTIONS. 

Butter made from cream of sour 
milk. 



Butter washed and worked at 
too high a temperature. 



i^^7/— Brilliant. 

Cheese — 3 c. c, extremely fine 
flakes, appearing several de- 
grees above the melting point 
of the fat. 



\ Butter fresh and unsalted. 
I 

J 

1 Butter made from cream con- 
taining a large amount of 
sour milk. 

Ripe, well-made butter, of a 
delicate, sharp taste; the re- 
sult of the conversion of its 
small percentage of lactice 
acid into butyric acid, with- 
out any decomposition of the 
fat. Generally met with in 
J the autumn. 



16 



REMARKS. 

My method is practical, infallible, and more reliable than any 
chemical analysis. 

Genuine butter is ahvays transparent if removed from the source 
of heat at the curding point of the sample under consideration. 

The curding point varies from 95 ° to 150 ° or over, and is ascer- 
tained by raising the tube at intervals until the curd appears. 

The keeping qualities of genuine butter, other conditions being 
equal, improves with the higher melting point, which advances as 
the composition of the butter approaches sub-class i. See § 8. 

In genuine butter, cheese occurs in the soluble form as caseine- 
soda, which is decomposed at a variable temperature, but always 
above the melting point of the butter, and then precipitated as a curd. 

In all bogus compounds, cheese, if present, occurs in the insoluble 
form — similar to the hard boiled white of eggs — and appears as soon 
as the fat begins to melt. This feature of the test cannot be sur- 
mounted by the ignorant class at present occupied in butter adulter- 
ation. It is the result of the high temperature, the organic or mineral 
acids or the rennet solution employed in the process It is evident 
that genuine butter must appear clear and transparent as soon as the 
cheese is eliminated as a curd. That bogus butter remains opaque 
after the precipitation of the cheese is an incontrovertible evidence of 
the corruption of the compound, a proof that it contains soap and ghee, 
and that a mineral acid, an alkali or putrid fermentation has accom- 
plished this result. 

LORENZO FAGERSTEN. 



— 13 — 

The cheese has then the appearance of a compressed wad 
of cotton, or the hard-boiled white of eggs. 

If the coagulation of the milk was caused by "i^ennet," and no 
foreign fat was used, there can be no objection to "cheese-butter" 
when sold on its merits. 

"Cheese-butter" will not keep; a few hours is sufficient for 
chemical decomposition to set in. As this decomposition can be pre- 
vented by chemicals, and as cotton-seed oil, lard and tallozv can be 
substituted for butter, a bogus article prepared as described is likely, 
at any time, to appear in the market. 

To Find the Proportion of Genuine Butter in the Bogus Article. 

Count the V5 c. c. of cheese deposit. 

1. Deduct Vs degrees from the total if a gelatinous deposit is 
found in the water, and multiply the rest by 6%. 

2. If there is no gelatinous deposit, deduct only ^/g c. c. 

1. Example : Suppose cheese shows ^/s degrees of i c, c, de- 
duct V5 leaves % by 6%, equals 13)^ % of pure butter. Or, 

2, Vs -ess '/s leaves ^/g by 6%, equals 20 % of genuine butter. 
As there is no cheese in lard and tallow, the cheese, if any, in 

bogus butter is derived from churning with milk, or from genuine 
butter. In example i part of the cheese was derived from churning 
with milk. The error never exceeds 5 %. 




SUPPLEMEN 



000 891 393 6 



General rule for all three classes to ascertain the comparative 
acidity of the samples. 

Add Yz c. c. of a violet solution "of litmus before filling the tube 
with sample to be tested, and proceed as directed. The change in 
color from violet to red or pink shows the degree of acidity. 

How to Make a Violet Solution of Litmus. 

A grain of litmus to a thimbleful of water will produce the de- 
sired color in a few minutes. 

Class 2. 

Heat the water to boiling. If, after ten minutes, the fat becomes 
clear, the opaqueness was caused by water and glue ; but if the fat 
remains opaque, the changes mentioned in § 2 and 5 have taken 
place, and the fat has undergone a partial saponification. This is 
made apparent by letting the tube containing the bogus compound 
remain for several hours in the apparatus, at a maintained tempera- 
ture a few degrees above the congealing point of the fat. 



